Holiday Chili

Holiday Chili


1     can (28 oz) organic diced tomatoes, undrained 
1     can (19 oz)  red kidney beans, drained 
1     can (15 oz)  chick peas (garbanzo beans), drained 
1     can (15 to 16 oz) butter beans, drained 
1     can (15 oz)  organic tomato sauce 
3     small red, orange or yellow bell peppers, cut into 1-inch pieces 
1     Anaheim or jalapeño chile, seeded, chopped 
1     to 2 tablespoons chili powder 
2     teaspoons ground cumin 
1/4  teaspoon pepper 
1/2  cup sour cream 
3     tablespoons salsa  
       Chopped fresh cilantro, if desired


1.In 4-quart Dutch oven, mix all ingredients except sour cream, salsa and cilantro. Heat to boiling, breaking up tomatoes. Reduce heat; cover and simmer 15 to 20 minutes or until bell peppers are tender.

2.In small bowl, mix sour cream and salsa. Serve chili with sour cream mixture. Sprinkle with cilantro